19 Delicious Rice and Peas Recipes Amazing

Ever find yourself staring into your pantry, wondering how to turn that bag of rice and can of peas into something extraordinary? You’re not alone! Rice and peas, a humble duo, can transform into a world of flavors with just a little creativity. From cozy comfort dishes to vibrant, quick dinners, we’ve rounded up 19 delicious recipes that promise to delight. Ready to explore? Let’s dive in!

Jamaican Rice and Peas

Kicking off the week with a dish that’s close to my heart, Jamaican Rice and Peas is more than just a side—it’s a vibrant celebration of flavors that turns any meal into a feast. I remember my first bite at a tiny Kingston eatery; the coconut milk’s richness paired with the peas’ earthiness was a revelation.

Ingredients

• 2 cups long-grain white rice (I swear by Jasmine for its fragrance)
• 1 can (13.5 oz) coconut milk (full-fat for that creamy texture)
• 1 cup kidney beans, soaked overnight (or 1 can, drained and rinsed for a shortcut)
• 2 cloves garlic, minced (fresh is best, but I’ve used jarred in a pinch)
• 1 Scotch bonnet pepper, whole (don’t pierce it unless you like heat!)
• 3 sprigs fresh thyme (dried works, but fresh elevates it)
• 1 tsp allspice berries (ground is fine, but berries add depth)
• 4 cups water (filtered makes a difference)
• 1 tbsp butter (unsalted, so you control the salt)
• Salt to taste (I start with 1 tsp and adjust)

Instructions

1. Rinse the rice under cold water until the water runs clear to remove excess starch.
2. In a large pot, combine coconut milk, kidney beans, garlic, Scotch bonnet, thyme, allspice, and water. Bring to a boil over medium-high heat.
3. Once boiling, stir in the rice and butter. Reduce heat to low, cover, and simmer for 25 minutes. Tip: Resist the urge to peek; steam is key to fluffy rice.
4. After 25 minutes, turn off the heat and let the pot sit covered for 10 minutes to steam further. Tip: This step ensures every grain is perfectly tender.
5. Remove the thyme sprigs and Scotch bonnet pepper. Fluff the rice with a fork before serving. Tip: If you prefer a bit of heat, you can finely chop the pepper and mix it in.

Delightfully fragrant and subtly spicy, this Jamaican Rice and Peas is a textural dream—creamy yet distinct grains, with pops of bean tenderness. Serve it alongside jerk chicken or enjoy it as is; either way, it’s a bowl of comfort that transports you straight to the islands.

Coconut Rice and Peas

Unbelievably, the first time I tried Coconut Rice and Peas was at a friend’s potluck, and I’ve been hooked ever since. The creamy coconut milk paired with the earthy peas creates a dish that’s both comforting and exotic. Here’s how I make it at home, with a few personal tweaks along the way.

Ingredients

• 1 cup jasmine rice – I find jasmine rice gives the best texture and fragrance for this dish.
• 1 can (13.5 oz) coconut milk – Full-fat for that rich, creamy consistency we all love.
• 1 cup water – Just enough to cook the rice perfectly without making it mushy.
• 1 cup frozen peas – Thawed, because nobody likes a surprise ice cube in their bite.
• 1 tbsp olive oil – My go-to for sautéing; it adds a subtle fruitiness.
• 1 tsp salt – To enhance all the flavors without overpowering them.
• 2 cloves garlic, minced – Because garlic makes everything better, right?

Instructions

1. In a medium saucepan, heat the olive oil over medium heat until shimmering, about 1 minute.
2. Add the minced garlic and sauté for 30 seconds, just until fragrant. Be careful not to burn it!
3. Stir in the jasmine rice, coating it with the oil and garlic, for about 1 minute. This toasts the rice slightly, adding depth to the flavor.
4. Pour in the coconut milk and water, then add the salt. Stir well to combine.
5. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15 minutes. Tip: Resist the urge to peek; keeping the lid on ensures even cooking.
6. After 15 minutes, remove the saucepan from the heat but keep it covered for an additional 5 minutes. This allows the rice to steam and become fluffy.
7. Gently fold in the thawed peas, then cover and let sit for 2 minutes just to warm them through. Tip: Overmixing can make the rice sticky, so be gentle.
8. Fluff the rice with a fork before serving to separate the grains and distribute the peas evenly. Tip: For an extra touch, garnish with a sprinkle of toasted coconut flakes.

Perfectly fluffy with a hint of sweetness from the coconut milk and pops of freshness from the peas, this dish is a standout on its own or as a side. I love serving it with grilled fish or chicken for a complete meal that’s sure to impress.

Spicy Rice and Peas

Every time I think about comfort food with a kick, my mind goes straight to this Spicy Rice and Peas recipe. It’s a dish that reminds me of lazy Sundays spent in the kitchen, experimenting with spices and flavors until I landed on this perfect blend.

Ingredients

• 1 cup of long-grain white rice (I swear by Jasmine for its fragrance)
• 1 can of kidney beans, drained and rinsed (for that creamy texture)
• 2 cups of coconut milk (the full-fat version makes all the difference)
• 1 scotch bonnet pepper, whole (trust me, it infuses the dish with just the right amount of heat without making it unbearable)
• 1 tbsp of thyme (fresh if you can get it, but dried works in a pinch)
• 2 cloves of garlic, minced (because what’s a dish without garlic?)
• 1 small onion, diced (I like the sweetness of Vidalia onions here)
• 1 tbsp of vegetable oil (my go-to for its neutral flavor)
• 1 tsp of salt (to taste, but this is my sweet spot)

Instructions

1. Heat the vegetable oil in a medium saucepan over medium heat until it shimmers, about 1 minute.
2. Add the diced onion and minced garlic to the pan, sautéing until they’re soft and fragrant, roughly 3 minutes.
3. Stir in the rice, making sure each grain is coated with the oil and onion mixture, toasting slightly for about 2 minutes.
4. Pour in the coconut milk and add the kidney beans, whole scotch bonnet pepper, thyme, and salt. Bring the mixture to a boil.
5. Once boiling, reduce the heat to low, cover the saucepan, and let it simmer for 25 minutes. Resist the urge to peek; letting the steam do its work is key.
6. After 25 minutes, remove the saucepan from the heat and let it sit, covered, for an additional 5 minutes. This allows the rice to absorb any remaining liquid and become perfectly fluffy.
7. Carefully remove the scotch bonnet pepper before serving to avoid any unexpected heat bursts.

Velvety and rich, this Spicy Rice and Peas dish is a testament to how simple ingredients can create something extraordinary. Serve it alongside grilled chicken or fish for a meal that’s sure to impress, or enjoy it as is for a comforting vegetarian option.

Vegetarian Rice and Peas

Goodness, it’s been a while since I’ve shared a recipe that’s as comforting as it is simple. Today, I’m bringing you my take on Vegetarian Rice and Peas, a dish that’s been a staple in my kitchen for those nights when I crave something hearty yet hassle-free.

Ingredients

• 1 cup basmati rice (I swear by its fragrance and fluffiness)
• 1 can (15 oz) coconut milk (full-fat for that creamy dreaminess)
• 1 cup vegetable broth (homemade if you’ve got it, but store-bought works just fine)
• 1 cup frozen peas (no need to thaw, they cook perfectly in the rice)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 small onion, finely chopped (I like mine almost minced for a subtle sweetness throughout)
• 2 cloves garlic, minced (because what’s a dish without garlic?)
• 1 tsp thyme (dried is what I use, but fresh would be divine)
• 1/2 tsp salt (adjust to your liking, but this is my sweet spot)
• 1/4 tsp black pepper (freshly ground, always)

Instructions

1. Heat the olive oil in a medium saucepan over medium heat until shimmering, about 1 minute.
2. Add the chopped onion and sauté until translucent, stirring occasionally, about 3 minutes. Tip: Don’t rush this step; caramelized onions add depth.
3. Stir in the minced garlic and thyme, cooking until fragrant, about 30 seconds. Tip: Garlic burns quickly, so keep the heat moderate.
4. Pour in the rice, stirring to coat each grain with the oil and onion mixture, about 1 minute. This toasts the rice slightly, enhancing its nutty flavor.
5. Add the coconut milk, vegetable broth, peas, salt, and pepper, stirring to combine. Bring to a gentle boil.
6. Reduce heat to low, cover, and simmer for 18 minutes. Tip: Resist the urge to peek; keeping the lid on ensures even cooking.
7. Remove from heat and let stand, covered, for 5 minutes. This allows the rice to steam and become perfectly fluffy.
8. Fluff the rice with a fork before serving.

Comforting and creamy, this dish pairs wonderfully with a crisp salad or some roasted vegetables for added texture. The peas pop with sweetness against the rich coconut rice, making every bite a delightful contrast.

Rice and Peas with Chicken

Just last week, I found myself craving something hearty yet simple, a dish that reminds me of family gatherings. That’s when I decided to whip up this comforting Rice and Peas with Chicken, a recipe that never fails to bring warmth to the table.

Ingredients

• 2 cups of long-grain rice (I always rinse mine until the water runs clear for fluffier results)
• 1 can (15 oz) of kidney beans, drained and rinsed (I love the creaminess they add)
• 4 chicken thighs (bone-in, skin-on for that extra flavor)
• 1 tbsp of olive oil (extra virgin is my kitchen staple)
• 1 small onion, finely chopped (I prefer yellow for its sweetness)
• 2 cloves of garlic, minced (freshly minced makes all the difference)
• 1 tsp of thyme (dried works, but fresh thyme is magical)
• 2 cups of chicken broth (homemade if you have it)
• 1 scotch bonnet pepper (whole, for a subtle heat—remove before serving)
• Salt to taste (I start with 1/2 tsp and adjust)

Instructions

1. Heat the olive oil in a large pot over medium heat. Once hot, add the chicken thighs, skin side down, and cook for 5-7 minutes until golden brown. Flip and cook for another 5 minutes. Remove and set aside.
2. In the same pot, add the onion and garlic, sautéing until soft, about 3 minutes. Tip: Don’t rush this step—the sweetness of the onions forms the base of your flavor.
3. Stir in the rice, thyme, and salt, coating the rice with the onion mixture for about 2 minutes. This toasting step is crucial for depth of flavor.
4. Add the kidney beans, chicken broth, and scotch bonnet pepper. Bring to a boil, then reduce heat to low. Place the chicken thighs on top, cover, and simmer for 25 minutes. Tip: Resist the urge to peek—keeping the lid on ensures perfectly steamed rice.
5. After 25 minutes, remove from heat and let it sit, covered, for 5 minutes. Then, fluff the rice with a fork, remove the scotch bonnet pepper, and serve. Tip: Letting it rest allows the flavors to meld beautifully.

Here’s the deal: the rice is fluffy, the chicken falls off the bone, and the beans add a creamy contrast. Serve it with a side of avocado slices for a fresh twist.

Rice and Peas with Shrimp

Diving into the heart of Caribbean cuisine, I stumbled upon this gem during a summer trip to Jamaica, and it’s been a staple in my kitchen ever since. Rice and Peas with Shrimp is not just a dish; it’s a vibrant celebration of flavors that brings the tropics to your table, no matter where you are.

Ingredients

• 1 cup long-grain white rice (I swear by Jasmine for its fragrance)
• 1 can (15 oz) coconut milk (full-fat for that creamy texture we all love)
• 1 cup cooked kidney beans (or black beans if you’re feeling adventurous)
• 1 lb large shrimp, peeled and deveined (fresh is best, but frozen works in a pinch)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 small onion, finely chopped (yellow for sweetness)
• 2 cloves garlic, minced (because more garlic is always better)
• 1 tsp thyme (dried or fresh, but fresh adds a brighter flavor)
• 1 scotch bonnet pepper (handle with care, or substitute with jalapeño for less heat)
• 2 cups water (filtered makes a difference)
• Salt to taste (I prefer sea salt for its mineral quality)

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 2 minutes.
2. Add chopped onion and minced garlic, sautéing until translucent, roughly 3 minutes.
3. Stir in thyme and scotch bonnet pepper, cooking for another minute to release the flavors.
4. Pour in the coconut milk and water, bringing the mixture to a gentle boil.
5. Add the rice and kidney beans, stirring once, then reduce heat to low, cover, and simmer for 20 minutes. Tip: Resist the urge to stir the rice as it cooks to prevent mushiness.
6. While the rice cooks, season the shrimp with salt and set aside.
7. After 20 minutes, gently fold in the shrimp, cover, and cook for an additional 5 minutes until the shrimp are pink and opaque. Tip: Overcooking shrimp makes them rubbery, so keep an eye on the clock.
8. Remove the pot from heat and let it sit, covered, for 5 minutes to allow the flavors to meld. Tip: This resting time is crucial for the perfect texture.

Zesty and comforting, this dish is a symphony of creamy rice, tender beans, and succulent shrimp. Serve it with a wedge of lime for an extra pop of acidity, or alongside a crisp green salad to round out the meal.

Rice and Peas with Sausage

Yesterday, I found myself craving something hearty yet simple, a dish that reminds me of cozy family dinners. That’s when I decided to whip up this Rice and Peas with Sausage recipe, a comforting classic with a twist that never fails to satisfy.

Ingredients

• 1 cup long-grain white rice (I always rinse mine until the water runs clear for the fluffiest results)
• 1 can (15 oz) kidney beans, drained and rinsed (for that pop of color and texture)
• 1 lb smoked sausage, sliced into 1/2-inch pieces (the smokier, the better in my book)
• 2 cups chicken broth (homemade if you have it, but store-bought works just fine)
• 1 small onion, diced (I like mine finely chopped for even distribution)
• 2 cloves garlic, minced (because what’s a dish without garlic?)
• 1 tbsp olive oil (extra virgin is my go-to for its fruity notes)
• 1 tsp thyme (dried works, but fresh thyme leaves are magical)
• 1/2 tsp black pepper (freshly ground, please)

Instructions

1. Heat the olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add the sliced sausage and cook until lightly browned, about 5 minutes, stirring occasionally for even browning.
3. Toss in the diced onion and minced garlic, sautéing until the onion is translucent, about 3 minutes. Tip: Don’t rush this step; the sweetness of the onion is key.
4. Stir in the rice, kidney beans, thyme, and black pepper, mixing well to coat the rice with the flavors in the skillet.
5. Pour in the chicken broth, bring to a boil, then reduce the heat to low. Cover and simmer for 20 minutes. Tip: Resist the urge to peek; letting the steam work its magic is crucial.
6. After 20 minutes, remove the skillet from the heat and let it sit, covered, for 5 minutes. This allows the rice to absorb any remaining liquid and become perfectly tender.
7. Fluff the rice with a fork before serving. Tip: A fork is better than a spoon here to prevent the rice grains from breaking.

What you’ll love about this dish is the smoky sausage paired with the creamy beans and fluffy rice, creating a symphony of textures and flavors. Serve it with a side of avocado slices or a crisp green salad for a complete meal that’s as pleasing to the eye as it is to the palate.

Rice and Peas Curry

My kitchen smells like a Caribbean dream today as I whip up a batch of Rice and Peas Curry, a dish that’s become a staple in my home for its comforting warmth and vibrant flavors. It’s the kind of meal that brings everyone to the table, eager for a taste of its creamy coconut and aromatic spices.

Ingredients

• 1 cup basmati rice – I swear by basmati for its fragrance and how each grain stays separate.
• 1 can (13.5 oz) coconut milk – full fat for that rich, creamy texture we all love.
• 1 cup kidney beans, soaked overnight – or canned if you’re in a pinch, but soaked ones have a better texture.
• 2 tbsp curry powder – my secret is a blend with a bit of extra turmeric for color.
• 1 tbsp olive oil – extra virgin, because why not add a bit of fruitiness?
• 1 small onion, diced – yellow onions are my go-to for their sweetness when cooked.
• 2 cloves garlic, minced – fresh is best, but I won’t judge if you use pre-minced.
• 2 cups water – filtered, because my tap water has a weird taste.
• Salt to taste – I start with 1/2 tsp and adjust from there.

Instructions

1. Heat the olive oil in a large pot over medium heat until it shimmers, about 1 minute.
2. Add the diced onion and cook, stirring occasionally, until translucent, about 5 minutes.
3. Stir in the minced garlic and curry powder, cooking for another minute until fragrant. Tip: Don’t let the garlic brown, or it’ll turn bitter.
4. Pour in the coconut milk and water, bringing the mixture to a gentle boil.
5. Add the soaked kidney beans and rice, stirring to combine. Tip: Rinse the rice until the water runs clear to avoid a gummy texture.
6. Reduce the heat to low, cover the pot, and simmer for 20 minutes. Tip: Resist the urge to peek; keeping the lid on ensures even cooking.
7. After 20 minutes, turn off the heat and let the pot sit covered for 5 minutes to steam.
8. Fluff the rice with a fork, taste for salt, and adjust as needed.

Comforting and aromatic, this Rice and Peas Curry is a symphony of textures, from the fluffy rice to the tender beans. Serve it with a side of fried plantains for a sweet contrast, or top with fresh cilantro for a burst of color and freshness.

Rice and Peas Salad

Unbelievably simple yet packed with flavor, this Rice and Peas Salad has become my go-to for quick lunches and potlucks alike. It’s a dish that reminds me of summer picnics and the joy of sharing food with friends.

Ingredients

• 1 cup basmati rice – I find basmati’s fragrance unbeatable for salads.
• 1.5 cups water – Always use filtered if you can; it makes a difference.
• 1 cup frozen peas – Thawed, but I sometimes sneak in a few still frozen for a cool crunch.
• 2 tbsp extra virgin olive oil – My kitchen staple for dressings.
• 1 tbsp apple cider vinegar – Adds a nice tang without overpowering.
• 1/2 tsp salt – I prefer sea salt for its subtle minerality.
• 1/4 cup chopped red onion – Soaking in cold water for 10 minutes tames the bite.
• 1/4 cup chopped cilantro – Love it or leave it, but I’m team cilantro all the way.

Instructions

1. Rinse the basmati rice under cold water until the water runs clear to remove excess starch.
2. In a medium saucepan, combine the rinsed rice and 1.5 cups water. Bring to a boil over high heat.
3. Once boiling, reduce the heat to low, cover, and simmer for 15 minutes. Tip: Resist the urge to peek; keeping the lid on is key to fluffy rice.
4. After 15 minutes, turn off the heat and let the rice sit, covered, for 5 minutes to steam.
5. Fluff the rice with a fork and spread it on a baking sheet to cool to room temperature. Tip: Spreading it out prevents clumping.
6. In a large bowl, whisk together the olive oil, apple cider vinegar, and salt to make the dressing.
7. Add the cooled rice, thawed peas, red onion, and cilantro to the bowl with the dressing. Gently toss to combine. Tip: Use a folding motion to keep the rice grains intact.

Bright and refreshing, this salad is a symphony of textures and flavors. Serve it alongside grilled chicken for a complete meal, or enjoy it as is for a light, satisfying dish.

Rice and Peas Soup

Unbelievably comforting and packed with flavor, this Rice and Peas Soup is my go-to dish when I need something hearty yet simple to whip up. It reminds me of the cozy evenings at my grandma’s, where the aroma of simmering spices filled the air.

Ingredients

• 1 cup long-grain white rice (I swear by Jasmine for its fragrance)
• 1 can (15 oz) kidney beans, drained and rinsed (for that creamy texture)
• 4 cups chicken broth (homemade if you have it, but store-bought works in a pinch)
• 1 tbsp extra virgin olive oil (my kitchen staple)
• 1 medium onion, diced (the sharper, the better in my book)
• 2 cloves garlic, minced (because everything’s better with garlic)
• 1 tsp thyme (dried is fine, but fresh is heavenly)
• 1/2 tsp allspice (don’t skip this—it’s the secret weapon)
• Salt and pepper to taste (I’m generous with the pepper)

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering, about 2 minutes.
2. Add the diced onion and minced garlic, sautéing until the onion is translucent, roughly 5 minutes. Tip: Stir frequently to prevent burning.
3. Stir in the rice, thyme, and allspice, coating the rice in the oil and spices for about 1 minute. This toasts the rice slightly, enhancing its flavor.
4. Pour in the chicken broth and bring the mixture to a boil. Tip: Keep an eye on it to prevent boiling over.
5. Reduce the heat to low, cover, and simmer for 20 minutes, or until the rice is tender. Tip: Resist the urge to stir too often to keep the rice from getting mushy.
6. Add the kidney beans, stirring gently to combine, and cook for an additional 5 minutes to heat through.
7. Season with salt and pepper to taste, then remove from heat.

Now, the soup should be thick, creamy, and bursting with the warm spices. I love serving it with a slice of crusty bread for dipping, or sometimes, I’ll top it with a dollop of sour cream for an extra layer of richness.

Rice and Peas Stir Fry

Very few dishes bring me as much comfort as a hearty Rice and Peas Stir Fry. It’s my go-to when I need something quick, nutritious, and bursting with flavor. Plus, it’s a fantastic way to use up leftover rice and whatever veggies are lurking in the fridge.

Ingredients

• 2 cups cooked rice (I always use day-old rice for that perfect stir-fry texture)
• 1 cup frozen peas (no need to thaw, they cook perfectly in the pan)
• 2 tbsp extra virgin olive oil (my go-to for its flavor and health benefits)
• 1 clove garlic, minced (because what’s a stir-fry without garlic?)
• 1/2 tsp salt (adjust based on your preference, but this is my sweet spot)
• 1/4 tsp black pepper (freshly ground makes all the difference)
• 1 tbsp soy sauce (for that umami kick)

Instructions

1. Heat the olive oil in a large skillet over medium-high heat (about 350°F) until shimmering.
2. Add the minced garlic to the skillet, stirring constantly for about 30 seconds until fragrant. Tip: Don’t let it brown, or it’ll turn bitter.
3. Toss in the frozen peas, stirring to coat them in the oil and garlic. Cook for 2 minutes. Tip: The peas should brighten in color but still retain a slight crunch.
4. Add the cooked rice to the skillet, breaking up any clumps with a spatula. Stir-fry for 3 minutes. Tip: Press the rice down lightly to get a slight crispiness on the bottom.
5. Season with salt, pepper, and soy sauce, stirring well to distribute the flavors evenly. Cook for another 2 minutes.

Unbelievably simple, yet this Rice and Peas Stir Fry delivers a satisfying meal with minimal effort. The peas add a sweet pop against the savory rice, and a drizzle of extra soy sauce before serving never hurts. Try topping it with a fried egg for an extra protein boost!

Rice and Peas Casserole

On a chilly evening last winter, I found myself craving something hearty yet simple to whip up. That’s when I stumbled upon the idea of a Rice and Peas Casserole, a dish that’s as comforting as it is easy to make. It quickly became a staple in my kitchen, perfect for those nights when you want something satisfying without spending hours cooking.

Ingredients

• 1 cup long-grain white rice (I swear by Basmati for its fragrance and fluffiness)
• 1 can (15 oz) of kidney beans, drained and rinsed (black beans work great too for a twist)
• 1 cup coconut milk (the full-fat version adds a luxurious creaminess)
• 2 cups vegetable broth (homemade if you have it, but store-bought is fine)
• 1 small onion, finely chopped (I like the sweetness of Vidalia onions here)
• 2 cloves garlic, minced (because what’s a dish without garlic?)
• 1 tbsp olive oil (extra virgin is my go-to for its fruity notes)
• 1 tsp thyme (fresh if you have it, but dried works in a pinch)
• 1/2 tsp allspice (this is the secret ingredient that makes the dish sing)
• Salt to taste (I start with 1/2 tsp and adjust from there)

Instructions

1. Preheat your oven to 350°F (175°C). This ensures a perfectly even bake for your casserole.
2. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Tip: Don’t rush this step; caramelizing the onions slightly adds depth.
3. Stir in the minced garlic and thyme, cooking for another minute until fragrant. Garlic burns easily, so keep an eye on it.
4. Add the rice to the skillet, stirring to coat the grains with the oil and onion mixture. This toasts the rice slightly, enhancing its nutty flavor.
5. Pour in the vegetable broth and coconut milk, then add the kidney beans, allspice, and salt. Bring the mixture to a simmer, then remove from heat.
6. Transfer the mixture to a greased casserole dish, cover with foil, and bake for 45 minutes. Tip: Check at the 30-minute mark to ensure it’s not drying out; add a splash of broth if needed.
7. Remove the foil and bake for an additional 10 minutes to let the top get slightly crispy.

Great for a cozy dinner, this casserole comes out creamy with a hint of sweetness from the coconut milk and a satisfying bite from the rice. I love serving it with a side of avocado slices for a fresh contrast.

Rice and Peas with Coconut Milk

Delving into the heart of Caribbean cuisine, I stumbled upon this gem during a rainy afternoon when all I craved was something comforting yet vibrant. Rice and Peas with Coconut Milk became my go-to, blending simplicity with rich flavors in a way that feels like a warm hug.

Ingredients

• 1 cup long-grain rice (I swear by Jasmine for its fragrance)
• 1 can (13.5 oz) coconut milk (full-fat for that creamy dreaminess)
• 1 cup kidney beans, rinsed (or black-eyed peas if you’re feeling adventurous)
• 2 cloves garlic, minced (because more garlic is always better)
• 1 small onion, diced (yellow for sweetness, white for sharpness)
• 1 tbsp olive oil (extra virgin is my kitchen staple)
• 1 tsp thyme (fresh if you have it, dried works in a pinch)
• 1 scotch bonnet pepper (handle with care, or substitute with a milder pepper)
• 2 cups water (filtered tastes best)
• Salt to taste (I start with 1/2 tsp and adjust)

Instructions

1. Heat olive oil in a medium pot over medium heat until shimmering, about 1 minute.
2. Add diced onion and minced garlic, sautéing until translucent, roughly 3 minutes. Tip: Stir frequently to avoid burning.
3. Stir in thyme and the whole scotch bonnet pepper, cooking for another minute to release flavors.
4. Pour in coconut milk and water, bringing the mixture to a gentle boil.
5. Add rice and kidney beans, then reduce heat to low. Cover and simmer for 25 minutes. Tip: Resist the urge to peek; keeping the lid on ensures perfect steam.
6. After 25 minutes, check if the rice is tender and liquid is absorbed. If not, cover and cook for 5 more minutes.
7. Remove from heat and let sit covered for 5 minutes. Tip: This resting period lets the rice fluff up beautifully.
8. Discard the scotch bonnet pepper, fluff rice with a fork, and season with salt to taste.

Soaking up the coconut milk, each grain of rice turns luxuriously creamy, while the beans add a comforting heartiness. Serve it alongside grilled jerk chicken or enjoy it as is for a vegetarian feast that’s anything but boring.

Rice and Peas with Ginger

Many evenings, when I’m craving something comforting yet vibrant, I turn to this Rice and Peas with Ginger recipe. It’s a dish that reminds me of my grandmother’s kitchen, where the aroma of ginger and coconut milk would fill the air, promising a meal that’s both nourishing and full of flavor.

Ingredients

• 1 cup jasmine rice – I find the fragrance of jasmine rice adds an extra layer of aroma to the dish.
• 1 can (13.5 oz) coconut milk – Full-fat for that creamy texture we all love.
• 1 cup water – Just enough to get the rice perfectly tender.
• 1 tbsp fresh ginger, grated – The fresher, the better; it really makes a difference.
• 1 cup frozen peas – No need to thaw, they’ll cook perfectly with the rice.
• 1 tbsp olive oil – My go-to for sautéing; it’s light but flavorful.
• 1/2 tsp salt – To enhance all the wonderful flavors in the dish.

Instructions

1. In a medium saucepan, heat the olive oil over medium heat until shimmering, about 1 minute.
2. Add the grated ginger to the pan and sauté for about 30 seconds, just until fragrant. Tip: Be careful not to burn the ginger; it can turn bitter.
3. Pour in the coconut milk and water, then stir in the rice and salt. Tip: Give it a good stir to ensure the rice is evenly distributed.
4. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15 minutes. Tip: Resist the urge to peek; keeping the lid on is key to perfectly cooked rice.
5. After 15 minutes, sprinkle the frozen peas over the top of the rice, cover again, and let it sit for 5 minutes off the heat. The residual heat will cook the peas perfectly.
6. Fluff the rice with a fork, mixing the peas gently into the rice.

What you’ll love about this dish is the creamy texture of the rice paired with the slight crunch of the peas, all infused with the warm spice of ginger. Serve it alongside grilled chicken or fish for a complete meal that’s sure to impress.

Rice and Peas with Garlic

Finally, a dish that feels like home every time I make it. Rice and Peas with Garlic is my go-to comfort food, especially on those busy weeknights when I crave something hearty yet simple. It’s a recipe that reminds me of my grandma’s kitchen, where the aroma of garlic would fill the air, promising a delicious meal ahead.

Ingredients

• 1 cup long-grain white rice (I always rinse mine until the water runs clear to avoid sticky rice)
• 1 cup coconut milk (the full-fat version gives it that creamy texture I love)
• 1 cup water (filtered, because why not?)
• 1 cup frozen peas (thawed, but in a pinch, straight from the freezer works too)
• 3 cloves garlic, minced (the more, the merrier in my book)
• 1 tbsp extra virgin olive oil (my kitchen staple)
• 1/2 tsp salt (I prefer sea salt for its subtle flavor)

Instructions

1. Heat the olive oil in a medium saucepan over medium heat until shimmering, about 1 minute.
2. Add the minced garlic and sauté until fragrant and lightly golden, about 30 seconds. Tip: Keep stirring to prevent burning.
3. Stir in the rice, coating it well with the garlic and oil, for about 1 minute. This step enhances the rice’s nutty flavor.
4. Pour in the coconut milk and water, then add the salt. Bring to a boil, then reduce the heat to low. Tip: A tight-fitting lid is crucial here to trap the steam.
5. Simmer covered for 15 minutes. Resist the urge to peek; trust the process.
6. Remove from heat and let it sit, covered, for 5 minutes. This allows the rice to steam perfectly.
7. Fluff the rice with a fork, then gently fold in the peas. Tip: The residual heat will warm the peas just right.

Out of the pot, this dish is a beautiful harmony of creamy rice and sweet peas, with the garlic adding a punch that’s not too overpowering. Serve it alongside grilled chicken or fish for a complete meal, or enjoy it as is for a simple, satisfying vegetarian option.

Rice and Peas with Thyme

Venturing into the heart of comfort food, I stumbled upon this gem during a lazy Sunday when all I wanted was something hearty yet simple. Rice and Peas with Thyme quickly became my go-to, blending simplicity with depth of flavor in a way that’s just irresistible.

Ingredients

• 1 cup long-grain white rice (I swear by Jasmine for its fragrance)
• 1 can (15 oz) kidney beans, drained and rinsed (for that creamy texture)
• 2 cups coconut milk (the full-fat version makes all the difference)
• 1 tbsp fresh thyme leaves (dried works in a pinch, but fresh is magical)
• 1 small onion, finely chopped (yellow onions are my preference here)
• 2 cloves garlic, minced (because garlic is life)
• 1 tbsp olive oil (extra virgin is my kitchen staple)
• 1 tsp salt (adjust to your liking, but this is my sweet spot)
• 1/2 tsp black pepper (freshly ground, please)

Instructions

1. Heat olive oil in a medium saucepan over medium heat until shimmering, about 1 minute.
2. Add chopped onion and sauté until translucent, about 3 minutes, stirring occasionally to prevent burning.
3. Stir in minced garlic and cook for another 30 seconds until fragrant – this is where the flavor base starts.
4. Pour in the coconut milk, then add the rice, kidney beans, thyme, salt, and pepper. Stir well to combine.
5. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 20 minutes. Tip: Resist the urge to peek; letting the steam work its magic is key.
6. After 20 minutes, remove from heat and let it sit, covered, for 5 minutes. This step ensures the rice is perfectly fluffy.
7. Fluff the rice with a fork, taste, and adjust seasoning if necessary. Tip: A squeeze of lime juice before serving can brighten up the dish beautifully.

The result? A creamy, fragrant dish where the thyme subtly shines through, and the beans add a comforting heartiness. Serve it alongside grilled chicken or fish for a meal that feels both nourishing and indulgent.

Rice and Peas with Scotch Bonnet

Just last weekend, I found myself craving something hearty yet simple, and that’s when I decided to whip up this classic Rice and Peas with Scotch Bonnet. It’s a dish that reminds me of family gatherings, where the aroma of coconut and spices fills the air, and everyone gathers around the table in anticipation.

Ingredients

• 2 cups of long-grain rice (I always rinse mine until the water runs clear to remove excess starch)
• 1 can (13.5 oz) of coconut milk (full-fat for that creamy texture we all love)
• 1 cup of kidney beans, drained and rinsed (I swear by the canned ones for convenience, but dried works too if you have the time)
• 1 Scotch Bonnet pepper (handle with care, and don’t skip the gloves unless you’re brave)
• 2 cloves of garlic, minced (fresh is best, but I won’t judge if you use pre-minced)
• 1 tsp of thyme (dried is fine, but fresh thyme leaves are a game-changer)
• 1 tbsp of vegetable oil (I use coconut oil for an extra layer of flavor)
• 2 cups of water (filtered, because we’re fancy like that)
• Salt to taste (I start with 1/2 tsp and adjust from there)

Instructions

1. Heat the vegetable oil in a large pot over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant.
2. Add the rice to the pot and stir to coat the grains with oil, toasting them slightly for about 2 minutes.
3. Pour in the coconut milk and water, then add the kidney beans, whole Scotch Bonnet pepper (don’t burst it unless you like it fiery), thyme, and salt.
4. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer for 25 minutes. Resist the urge to peek; letting the steam do its work is key.
5. After 25 minutes, turn off the heat and let the rice sit, covered, for an additional 5 minutes to absorb any remaining liquid.
6. Carefully remove the Scotch Bonnet pepper (unless you’re serving to heat lovers who might want to chop it up and mix it in). Fluff the rice with a fork before serving.

Delightfully fluffy and aromatic, this Rice and Peas with Scotch Bonnet is a testament to how simple ingredients can create something truly special. Serve it alongside some jerk chicken or enjoy it as is for a comforting meal that’s sure to warm the soul.

Rice and Peas with Allspice

Yesterday, I found myself craving something hearty yet simple, a dish that reminds me of lazy Sunday afternoons at my grandma’s house. That’s when I decided to whip up some Rice and Peas with Allspice, a comforting classic that never fails to satisfy.

Ingredients

• 1 cup of long-grain white rice (I always rinse mine until the water runs clear to avoid mushiness)
• 1 can (15 oz) of kidney beans, drained and rinsed (for that perfect bite)
• 2 cups of coconut milk (the full-fat version makes all the difference)
• 1 small onion, finely chopped (I like mine almost minced for a smoother texture)
• 2 cloves of garlic, minced (because more garlic is always better)
• 1 tsp of allspice (the star of the show)
• 1 tbsp of vegetable oil (my grandma swore by coconut oil, but I use what’s on hand)
• 2 cups of water (filtered, if you’re fancy like that)
• Salt to taste (I start with 1/2 tsp and adjust from there)

Instructions

1. Heat the vegetable oil in a medium pot over medium heat until shimmering, about 1 minute.
2. Add the chopped onion and minced garlic, sautéing until they’re soft and fragrant, roughly 3 minutes. Tip: Don’t let the garlic brown, or it’ll turn bitter.
3. Stir in the allspice and let it toast for about 30 seconds to unlock its flavors.
4. Pour in the coconut milk and water, bringing the mixture to a gentle boil.
5. Add the rice and kidney beans, then reduce the heat to low. Cover the pot and let it simmer for 20 minutes. Tip: Resist the urge to peek; keeping the lid on ensures even cooking.
6. After 20 minutes, turn off the heat and let the rice sit, covered, for another 5 minutes to steam. Tip: This step is crucial for fluffy rice.
7. Fluff the rice with a fork, taste for salt, and adjust if necessary.

My favorite thing about this dish is how the allspice infuses the rice with warmth, making each bite a little celebration. Serve it alongside some jerk chicken or enjoy it as is for a vegetarian feast that’s anything but boring.

Conclusion

Zesty flavors await in these 19 Delicious Rice and Peas Recipes, each offering a unique twist on this classic dish. Whether you’re craving something traditional or adventurous, there’s a recipe here to satisfy. We’d love to hear which one becomes your favorite—drop us a comment below! And if you enjoyed this roundup, don’t forget to share the love on Pinterest. Happy cooking!

Bella Bacinos